Our Favourite Recipes
Sun-Dried Tomato Pesto Sausage Rolls
Perk up your picnic with this Italian twist on a British buffet classic. A dash of Sacla' Sun-Dried Tomato Pesto adds an umami kick to pork sausage meat spiked with fennel seeds, fresh sage and grated cheddar.
Buon Appetito
Ingredients
- 6 pork sausages
- 1tsp. fennel seeds
- 1 tsp. fresh sage, chopped
- 20g Cheddar, grated
- 2 tsp. Sacla’ Sun-Dried Tomato Pesto
- 1 block of Jus-Rol Puff Pastry
- 1 medium free-range egg, beaten
Method
- Preheat oven to 200°C/400°F/Gas mark 6
- Squeeze meat from sausages into a mixing bowl
- Add fennel seeds, sage, cheddar and Sacla’ Pesto and season well
- On a lightly floured surface, roll out the pastry to make a 22cm x 32cm rectangle
- Cut in half lengthways, then divide the filling into a cylinder along the middle of each pastry half
- Brush one edge of each pastry half with a little of the beaten egg and fold over to enclose the sausage meat
- Trim away any excess pastry
- Place the roll on a baking sheet and chill for at least 30 minutes, or put it in the freezer for 10 minutes
- Cut each pastry roll into 3 and brush all over with remaining beaten egg
- Place rolls on a baking sheet and cook for 20-25 minutes until golden and cooked through
